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Understanding The Potato Defect
Understanding The Potato Defect
What is the Potato Defect in Coffee? Potato defect, also called PTD, is a fault found in the unroasted coffee that develops when the coffee is still in cherry form... Read more...
Producer Profile: Red Beetle Coffee Lab - Mexico
Producer Profile: Red Beetle Coffee Lab - Mexico
Producer profiles give an in-depth look at our most trusted partners across the globe. Learn more about our work with Red Beetle in Oaxaca, Mexico. Read more...
Guchienda: A Different Kind of Kenyan
Guchienda: A Different Kind of Kenyan
Our purchase from Edwin Kamau Mati of Guchienda Estate goes against the grain for Kenyan coffee in both sourcing strategy and flavor profile. Read more...
Merit 101: Terroir - Ecology
Merit 101: Terroir - Ecology
In broad strokes, places with a distinct profile have strong soils and biodiversity. In Part Two of our intro to coffee terroir, we delve into shade trees, organic material, and other... Read more...
Merit 101: Terroir - Climate
Merit 101: Terroir - Climate
In the first of a series, we unpack terroir--the effect of a coffee's origin on flavor--starting with climate. Ever wonder why we list elevation on our info sheets? Here's your answer. Read more...
Raw Materials Podcast: Tea Sourcing vs Coffee Sourcing
Raw Materials Podcast: Tea Sourcing vs Coffee Sourcing
Jamie and Spirit Tea co-founder Taylor Cowan compare and contrast their work in sourcing for coffee and tea in this 30 min podcast. Read more...
Seedlings of a selected Ethiopian cultivar(known as 74110) are separated in a nursery in Ethiopia.
Merit 101: Cultivar
Just like grape varieties in wine, the kind of coffee plant affects flavor and cultivation. Learn the basics in this post. Read more...
Merit 101: Process
Merit 101: Process
Washed? Natural? Honey? Learn the ins and outs of post-harvest processing, the biggest determinant of coffee flavor.  Read more...
Huabal 2020
Huabal 2020
We've doubled down on Huabal this year. Learn about the sourcing behind our spring house coffee. Read more...
Finca La Senda 2019
Finca La Senda 2019
We’ve launched our 2019 La Senda Series! Jamie recaps her visit to Finca La Senda in February and discusses the unique processes we’re featuring. Read more...
Raw Materials: "Resting" Cherries Before Processing
Raw Materials: "Resting" Cherries Before Processing
In the latest Raw Materials segment, Jamie delves into the simple but slightly controversial process of "resting" whole coffee cherries before processing to improve the flavor of the final cup. Read more...
Raw Materials: Using Spanish as a Coffee Buyer
Raw Materials: Using Spanish as a Coffee Buyer
In Vol. 2 of Raw Materials, Green Buyer Jamie Isetts writes on what it's like to use Spanish to communicate with farmers and other supply chain partners. Read more...